Holy Baked Guacamole!
If the idea of a baked avocado with an egg in the center is not appealing to you, I understand. The texture of an avocado screams to be teamed with something crunchy and something that opposes it’s creamy flavor. That’s why guacamole is so fabulous! You get the acid of the tomato, the sweetness and the crunch of the onion, along with all the other delish “GWOCK” ingredients. Putting an egg on a avocado alone is weird, in my book. Put an egg on top of a avocado filled with guacamole goodness, now you’re speaking my language.
This time of year, we are looking for any new and inventive ways to use our avocados. Since they come right from our house, they are usually the biggest, most creamy delicious avocados you can find. That’s because my husband gives them tender loving care and they don’t have to travel for thousands of mile to get to my kitchen. I am grateful, believe me!
If you like guacamole, you should give this a try for breakfast. Here’s how I made it, and it’s super simple too.
Toad-In-The-Hole-Avocado-Guacamole
Find a nice, ripe, but not too ripe avocado and split it in half. Remove the pit. Take out some of the center of the avocado. You need extra room to add all the love. Cut a thin slice off the bottom of the half so that the avocado sits flat and will not roll over. Sprinkle the middle with a little salt and pepper. Give it the very lightest brush of olive oil or vegetable oil, whatever oil you like to use.
For each avocado half, chop about 1 tablespoon fresh tomato, purple onion and a teaspoon of fresh cilantro. If you like a little heat, add chopped jalapeno or another of your favorite fresh peppers into the center. Break one egg into the center of each of the prepared halves. Add some crumbled cojita cheese on top of each egg.
Set each avocado half on a foil lined baking tray. Bake at 400 degrees for about 15 minutes, until the egg is set and firm on top. Add some more fresh crumbled cheese, fresh tomato and onion and a touch more fresh chopped cilantro. Hit it with your favorite hot sauce too. Enjoy!
Toad-In-The-Hole, Baked Avocado “Guacamole” Style
Ingredients
- 1 large ripe avocado sliced, pit removed
- 2 tablespoons chopped red onion
- 2 tablespoons chopped tomato
- 2 tablespoons chopped fresh cilantro
- olive oil
- salt pepper
- 3-4 tablesoons crumbled cojita cheese
- optional: Jalapeno peppers, hot sauce
Instructions
- Preheat oven to 350 degrees
- Split avocado in half and carefully remove the pit. Take out some of the center of the avocado to make room for all the ingredients. Cut a thin slice off the bottom of each half so that the avocado sits flat and will not roll over. Sprinkle the middle with a little salt and pepper. Brush the inside with olive oil or vegetable oil.
- Add half of the chopped cilantro, tomato and onion to each of the halves. Add peppers if using. Break an egg and gently put the egg on top of the center of the avocado, carefully so that the egg doesn't fall off. Top each half with cojita cheese.
- Set each avocado half on a foil lined baking tray. Bake at 350 degrees for 15-30 minutes, until the egg is set and firm on top. Remove from oven, add some more fresh crumbled cheese and a touch more fresh chopped cilantro. Top with a sprinkle of your favorite hot sauce.
